The Slaw:

Chipotle Aioli:

1/4 cup real mayonnaise (vegan, if needed)

1 tablespoon chipotle peppers in adobo sauce

Juice from 1/4 lime

A pinch of sea salt

Instructions

Heat the oil in a large skillet over medium-high heat. Add the onion and cook until they are well browned, about 10 minutes. Add the mushrooms and increase the heat to high. Let the mushrooms cook until most of the liquid has been evaporated. (This happens much faster on high heat. About 10 minutes.) Once the pan is mostly dry, reduce the heat to medium, add the garlic, and cook until the mushrooms have browned, about 5 minutes more.

While the mushrooms are cooking, prepare the veggies for the slaw and drizzle them with the oil. Also, mix the chipotle aioli ingredients together in a small bowl.

Move the mushrooms to the side of the pan and add the tomato paste. Let it caramelize, stirring frequently, for about 3 minutes. Pour in the beer and scrape any stuck on bits off the bottom of the pan.